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1 LB. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. chili
powder
1/4 tsp salt
2 cups elbow macaroni, uncooked
2 cups coarsely chopped mixed red and green pappers
1 medium
onion, finely chopped
1/2 lb. velveeta cheese, cut up
1. COOK chicken and seasonings in large nonstick skillet
on medium high heat for 5 to 7 minutes or until chicken is cooked through, stirring
2.
STIR in 2 1/4 cups water.
Bring
to boil.
Stir in macaroni, cover.
Reduce heat to medium-low, simmer 5 minutes.
Add peppers and onions; cover and
Simmer 5 more minutes
3. ADD velveeta, cook until melted, stirring most of
the time.
Makes 6 servings, about 1 cup each.
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